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Blueberry Custard Pie

Yield: 1 pie

Ingredients:

1 cup (8 ounces) sour cream
¾ cup sugar
1 egg
2 tablespoons flour
2 teaspoons vanilla extract
¼ teaspoon salt
2½ cups fresh blueberries
1 (9 inch) unbaked pie crust

Streusel Topping:

½ cup brown sugar
⅓ cup flour
¼ cup butter, softened
½ cup chopped pecans

Directions:

Preheat oven to 400° F.
Mix sour cream, sugar, egg, flour, vanilla and salt with a spoon until smooth.
Gently fold in blueberries and pour into unbaked pie crust.
Bake 25 minutes.
Streusel Topping:

Combine the brown sugar and flour.
Add the butter and pecans and mix.
Sprinkle on the baked pie filling.
Bake an additional 15-20 minutes.

Serve warm or cold.

Web Site by: A Safer Company LLC